First posted: Jan 27, 2012

Spanish-style Chickpea and Chorizo Stew


You might remember my post from Beijing in 2010 – if not, I’ll jog your memory shall I? Crunchy roasted scorpions on sticks, roasted bullfrog a-plenty, a little bit of a rant about communism and the best damn burger I’ve ever tasted? We were there for a work conference which happens every year, each time in a different location. Pretty amazing. Last year, it was held in Barcelona and I missed out because I had just had little Sophie. Well, I’ve had this gnawing penchant for Spanish food ever since, and adding Chorizo to every second thing I can think of has been my way of appeasing the nag. Here’s my latest take on bringing a little bite of (loosely adapted) BarTHelona back home…



Cooks in:        Serves:4

  • About 200g chorizo sausage, roughly chopped
  • 1 red or yellow pepper, de-seeded and roughly chopped
  • About 2/3 cup rosa or cherry tomatoes, halved
  • 2-3 cloves garlic, peeled and roughly chopped
  • 1 level tsp dried chilli flakes (or slightly less if you prefer it very mild)
  • 1 tin chopped, peeled tomatoes
  • 2 tsp sugar OR 2 Tbsp sweet chilli sauce
  • 1 tin chickpeas, drained
  • About half a handful each of fresh basil and parsley, roughly chopped
  • S + P

What to do

1. Cook the chorizo (no oil necessary as it gives off its own) in a pan on med-high heat until golden, stirring occasionally, for about 4 minutes.

2. Add the pepper, garlic, chilli and rosa/cherry tomatoes and cook for 2-3 minutes before adding the tinned tomatoes. Add the sugar or sweet chilli sauce (to counter the tang of the tomatoes), stir and leave to simmer for about 7 minutes.

3. Add the chickpeas, simmer for a further 2-3 minutes, check your seasoning and add S + P as needed. Remove the pan from the stove, top with the basil and parsley and serve with a starch of your choice e.g. chunks of fresh ciabatta or cous cous.

Photo from 'Smitten' by Warren Heath.

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